Saveur

1/2 cup ghee or clarified butter
1 medium yellow onion, peeled and finely diced
6 cloves garlic, peeled and minced
1-2 serrano chiles, stemmed and minced
1" piece ginger, peeled and finely grated
4 1/2 tsp. garam masala
2 tsp. ground turmeric
1 cup canned chopped tomatoes
Salt
2 1/2 cups dried black-eyed peas, soaked for 2-3 hours,
   then drained
1/2 cup heavy cream
1/2 bunch cilantro, chopped

1. Melt ghee in a medium heavy-bottomed pot over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring constantly, until onions are soft, 5-8 minutes. Add garam masala and turmeric, then add tomatoes and season to taste with salt. Cook, stirring often, until thickened slightly, about 2 minutes.

2. Add peas and 4 cups cold water to pot and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until peas are soft and sauce is thick, 1 1/2-2 hours. Stir in cream and cilantroand continue cooking 10 minutes more. Serve over steamed hot basamati rice, if you like.

This article was first published in Saveur in Issue #71